Recipe Overview
Baccalà Salad is one of those dishes that feels both humble and deeply elegant. The cod is first desalted with patience, then poached gently until tender and flaky. Combined with potatoes, tomatoes, olives, onion, olive oil, vinegar, and lemon, it becomes a composed salad with freshness, salinity, acidity, and substance. It is a beautiful example of how Tuscan cuisine transforms preserved ingredients into something light, balanced, and full of character.
Why This Page Matters
This recipe gives the salad directory a strong seafood expression and expands the section beyond vegetable-led composed salads. It adds a classic Italian coastal preparation that still feels natural inside your Tuscany Cuisine system.
Connected Experience
The page is structured for your Menu Builder workflow, operational tagging, servings scaling, and future live inventory mapping, so the recipe remains both visually refined and functionally useful.
Ingredients
-
Baccalà / Salt-Cured Cod
— 57 g — desalted, gently poached and flaked
FISH-COD-BAC-002
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Extra Virgin Olive Oil
— 13.5 g
OIL-0001
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Red Onion Petals
— 28 g — petals, blanched
VEG-ONION-RED-001
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Potatoes
— 57 g — diced and cooked until tender
TC-VEG-POTATO-001
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Black Olives
— 4 piece
black_olives
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White Wine Vinegar / Aceto Bianco
— 15 g
TC-VINEGAR-WHITE-WINE-001
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Cherry Tomatoes
— 4 piece — blanched; peeled if desired
cherry_tomato
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Juniper Berries
— 2 piece — used in poaching liquid
SPICE-JUNIPER-BERRY-DRIED
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Black Peppercorns
— 2 piece — used in poaching liquid
black_peppercorns
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Fresh Bay Leaves
— 2 piece — used in poaching liquid
HERB-BAY-LAUREL
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Fresh Lemon Juice
— 15 g — freshly squeezed
FRUIT-CITRUS-LEMON-FRESH
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Sea Salt
— 1 pinch — to taste
SPICE-SALT-0001
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Freshly Cracked Black Pepper
— 1 pinch — freshly cracked, to taste
black_peppercorns
Preparation
- Desalt the salted cod by soaking it in cold water for 2 to 3 days, changing the water daily and keeping it refrigerated.
- Bring water to a gentle simmer with bay leaves, juniper berries, and peppercorns. Add the cod and poach gently for about 15 minutes.
- Allow the cod to cool in the aromatic liquid, then lift it out and flake it into large, tender pieces.
- Blanch the cherry tomatoes and peel them if desired. Blanch the onion petals just enough to soften them. Cook the diced potatoes until tender.
- Combine the cod, tomatoes, onion petals, black olives, and potatoes in a bowl.
- Dress with extra virgin olive oil, white wine vinegar, and lemon juice. Season lightly with sea salt and black pepper.
- Toss gently and serve slightly cool or at room temperature so the flavors remain clear and balanced.
Build It Into the System
This seafood salad is ready for structured recipe flow, portions scaling, inventory-aware planning, and future menu organization through your Menu Builder and Salad Station workflows.
Chef Notes
The success of this dish depends on patience. The cod must be carefully desalted and gently poached so it stays moist and delicate. Keep the dressing bright and restrained so the fish, potatoes, and vegetables stay in harmony.
Service Suggestions
- Serve as a seafood antipasto or composed first course.
- Excellent for coastal menus and spring or summer service.
- Best served cool or lightly tempered, never ice cold.
| Calories | ~222 kcal |
| Protein | ~11.4 g |
| Carbohydrates | ~9.2 g |
| Fat | ~15.5 g |
| Fiber | ~1.8 g |
| Cholesterol | ~24 mg |
| Sodium | ~399 mg |